Rustic Strawberry Galette
I adapted this recipe from over at Country Living. It’s one of the easiest pies you can make, but it’s so beautiful, your family will think you are pretty amazing!
For the Crust
- 1 1/4 cups all-purpose flour, plus more for work surface
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1/4 cup granulated sugar
- 1/2 package (4 ounces) cream cheese, cut into 1/2-inch cubes
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
For the Strawberry Filling
- 2 pound strawberries, hulled and halved (large ones quartered)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 egg, beaten with 1 teaspoon water or milk or almond milk
- 2 tablespoons sugar
In a food processor, pulse flour, salt, and 1 tablespoon granulated sugar to combine. Add cream cheese and butter and pulse until large crumbs form. Add 3 to 4 tablespoons water and pulse just until dough begins to come together. Turn dough out onto a lightly floured work surface and gently knead until dough comes together evenly. Pat into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
Unwrap dough disk and roll between 2 sheets of parchment to create a 12-inch-diameter circle that is 1/8 inch thick. Transfer dough to a baking sheet and refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
Meanwhile, in a large bowl, toss strawberries with cornstarch, vanilla extract, lemon zest, and remaining granulated sugar. Arrange strawberries atop dough, leaving a 1- 2 inch border. Fold border up and over strawberries to create a rim. Brush crust with egg wash/ milk/ or almond milk and sprinkle with sugar. Bake galette until crust is golden, 40 to 45 minutes.
Note: Instead of making your own pie crust you could use a store bought rolled pie crust. Simply thaw and unroll on your baking sheet. This would make it easy enough for a busy weeknight!
Serve with vanilla ice cream if desired. Enjoy!
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